Confetti Potato Cakes

Ingredients

  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) milk
  • 2 tbsp (30 mL) butter
  • 1/2 cup (125 mL) thawed frozen corn
  • 1/2 cup (125 mL) diced red bell pepper
  • 3   green onions with tops, thinly sliced
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (0.5 mL) coarsley ground black pepper
  • 1 3/4 cups (425 mL) instant mashed potato flakes

Directions

  1. In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes.

  2. Meanwhile, lightly spray Double Burner Griddle with canola oil; heat over medium heat 1-3 minutes or until shimmering. Drop 1/4 cup (50 mL) of the potato mixture onto griddle; gently flatten with Small Slotted Turner. Repeat with remaining potato mixture for a total of 12 cakes. Cook cakes 1-1 1/2 minutes. Turn cakes over using Small Slotted Turner; cook 1-1 1/2 minutes or until golden brown.

Yield:

  • 12 potato cakes
      servings of 2 potato cakes

Nutrients per serving:

Calories 140, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 20 g, Fiber 2 g, Protein 3 g

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